I’m so glad you enjoyed it so much, Kally! Thank you for the feedback. 🙂

I also loved how the ingredients for each step are listed within the step as well! I’ve not seen that before, but appreciated not having to scroll back up to see measurements very much.

Thank you!

1 1/2 cups! Sorry about that!

Your recipe calls for 1 and 1/2 cup of sugar but in the video you say 3/4 cup which is it

Hi Beverly! You will have enough for 12 mini pavlovas, but it’s a little tight to put all 12 of them on one cookie sheet which is why I have you just put 8 on the sheet. 🙂

Actually, the recipe seems to go back and forth a few times between 8 and 12… confused! I only want 4 so am planning to halve the recipe but if the cooking time is actually for 12 and I only divide my half-recipe into 4 (larger) ones the cooking time will be off.

Hi Sharon! Unfortunately I am not familiar with this dessert.

Hi Heather! I would probably use 1/2c of cocoa powder and follow the technique I use in my chocolate meringues. 🙂

Hi Valerie! I actually have notes below the recipe on how to make this in advance. You won’t want to assemble them until it’s time to serve. Keep the cream in the refrigerator and the meringue in an air tight container. 🙂

I’m going to make this tomorrow and I am SOOOOOO excited! I made meringue before and became a HUGE hit for my mum LOVES it! Since it’s almost mother’s day, I want to make a bigger pavlova so my mum will enjoy it in a much bigger piece but the problem is I don’t know how to store it, can you put it in a box in the fridge? Or you have to put the meringue part to store it in the fridge and make the cream when you need to serve it?

(Plus: I told all my baking friends about your website and she said that the desserts are VERY good!)

Hi Liz! See steps 8 & 9 of the recipe, it discusses baking temp and time. I hope that helps, and I hope you love the pavlova! 🙂